Try this Puff Pastry Nests with Zabaione and Raspberries recipe, or contribute your own.
Suggest a better descriptionPlace the berries in a bowl, sprinkle with the sugar and liqueur and leave them to them to marinate. Place in a bowl the eggyolks, vinsanto and sugar, mix and place over a sauce pan with just simmering water. Whisk continuously for about 3-4 minutes or until very fluffy and creamy. Take off the heat. Put some of berries in the vol-au-vents pour the zabaione over it a little to the side, sprinkle the rest of the berries on the plate and decorate with a dusting of icing sugar.Le Pagine Della Cucina Italiana Italian Cuisine Home Page Recipe by: Italian Cuisine Home Page Posted to MC-Recipe Digest V1 #818 by Walt Gray
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Serving Size: 1 Serving (813g) | ||
Recipe Makes: 1 | ||
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Calories: 2079 | ||
Calories from Fat: 1311 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 145.7g | 194 % | |
Saturated Fat 52g | 260 % | |
Monounsaturated Fat 64g | ||
Polyunsanturated Fat 23.6g | ||
Cholesterol 6713mg | 2066 % | |
Sodium 263.6mg | 9 % | |
Potassium 893mg | 24 % | |
Total Carbohydrate 108.2g | 32 % | |
Dietary Fiber 13.2g | 53 % | |
Sugars, other 95g | ||
Protein 88.7g | 127 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2079
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